Saturday, March 13, 2010

Curried Cauliflower Soup, Revisited

"dear wendy,
i love your blog. i am learning so much and beginning to feel the more energy thing.

i made the cauliflower soup. it was delicious the first night, but totally amazing the second day!!! i modified it somewhat and made it in my crockpot. i can send you a picture if you like. i recommend it highly. it was so easy and filling and really really thick and creamy and tasty.

My dear friend Karen from LA has been one of my biggest blog supporters.  I'm not sure if she knows that I posted a recipe for a Curried Cauliflower Soup a while back, but she was kind enough to share with me her experience with a different recipe for a curried cauliflower soup and the results look awesome.  I will definitely be trying her version a.s.a.p. but here it is in the meantime!

Karen's Crockpot Curried Cauliflower Soup
Serves 4 to 6 as a main dish; 8 as a first course. The soup will hold in the refrigerator for up to 4 days.  The soup is incredibly creamy and thick, like a split pea soup. It was great the first night, but exceptional and so much tastier the second night. Enjoy!!

1 medium to large onion, chopped
-5 large garlic cloves, coarse chopped
3 tablespoons curry powder (yes, the cheapest market brand will do...or I used an Oriental curry powder which is much stronger and tastier)
1 large head cauliflower, trimmed of greens, washed, cored, and cut into chunks
3 medium red-skin or Yukon Gold potatoes (about 1 to 1-1/4 pounds), peeled and cut into 1-inch chunks
2 vegetable boullion cubes
4 cups water
* juice of 2 large lemons

Add all ingredients except the lemon juice to the crockpot in the morning. Turn on low and cook for 6-8 hours.

Turn temperature to 'keep warm' and cool for 15-30 minutes. Then puree with a hand-held blender (for less cleanup) or in small batches in a regular blender. Taste the soup for seasoning.

Juice two lemons and stir the lemon juice right into the soup.

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